Kelp Noodle Salad with Miso Dressing

I have a mean desire these days for miso.  I absolutely love the sweet and salty taste it gives to my soups, salads and stews.  After a long weekend of indulging, tonight I was wanting something light for dinner.  I tossed my miso dressing with kelp noodles and created a delicious raw meal.  No cooking this evening!

kelpnoodles

A traditional Japanese seasoning, miso is made from fermented soybeans, grains, or beans.  I used a mellow white miso paste made from fermented soybeans.  I highly recommend a certified organic soy miso because of the widespread use of genetically modified non-organic soybeans.

If you haven’t had kelp noodles, you must give them a try!  Don’t let the whole sea vegetable thing turn you away.  These noodles are fat-free, gluten-free, and low in carbs and calories.  They are slightly crunchy and pick up the flavour with what you mix them with –  like miso dressing.

KELP NOODLE SALAD WITH MISO DRESSING

  • 1/2 cup unrefined sesame oil
  • 2 tablespoons raw apple cider vinegar
  • 1 1/2 tablespoons agave
  • 1 heaping tablespoon miso paste
  • 1 garlic clove, minced
  • 1 bag kelp noodles, drained and rinsed

Mix oil, vinegar, agave, miso, and garlic with a fork or immersion blender.  Place rinsed noodles in a large bowl.  Pour dressing over noodles and mix well.  Add desired choice of veggies and give noodles another toss.

This salad is wonderful the next day, too!

2 thoughts on “Kelp Noodle Salad with Miso Dressing

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